Barbecued Brisket Recipe

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Barbecued Brisket Ingredients

6 lb beef brisket
1 tsp salt
1/2 tsp pepper
1 tsp minced garlic
4 medium onions, thinly sliced
2 cup water, divided
16 oz tomato sauce
1/2 cup chopped onion
1/4 cup worcestershire sauce
1/4 cup butter, melted
2 tbsp lemon juice
2 tbsp white vinegar
2 tsp chili powder
1 tsp minced garlic
1/8 tsp hot sauce
3 tbsp cornstarch

A Recipe for
Barbecued Brisket

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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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This is a recipe for Barbecued Brisket from the recipe cookbook of Recipes-to-go (Meat)

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Barbecued Brisket

Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.
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Barbecued Brisket Directions

Trim excess fat from brisket and place fat side up in a roasting pan.
Sprinkle with salt, pepper, and garlic. Place onion slices over meat.
Bake, uncovered, at 350 for 1 1/2 hours. Combine 1 1/2 cups water,
tomato sauce, and next 8 ingredients; pour over brisket. Cover with
aluminum foil and bake 2 hours or until tender, spooning sauce over
brisket occasionally. Transfer brisket to serving platter andpan
juices to a saucepan.

Combine cornstarch and remaining 1/2 cup water. Gradually add to pan
juices, stirring constantly.
Bring to a boil; boil 1 minute, stirring constantly.
Serve with brisket. From "The Progressive Farmer" January 1992.
Submitted by Rose Kuehule, Brenham, TX.

Serves: 8

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Barbecued Brisket Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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